- 1 large punnet strawberries
- 3 tbsp lemon juice
- 4 granadillas (for 1/4 cup of pulp)
- 2 vanilla pods
- 1 egg yolks
- 1/4 cup sugar (plus extra for strawberries)
- 60 ml Graham Beck Bliss or good demi-sec sparkling wine
- 30ml tequila
- orange for zesting
Top and halve the strawberries. Sprinkle with sugar, lemon juice and seeds scraped from the vanilla pods. (This will extract some of the juice from the strawberries.)
For the sabayon, mix together the egg yolks sugar and sparkling wine, tequila and granadilla pulp, then set over a double boiler and whisk until mixture starts to become foamy and thickens. You must be able to draw a figure of eight in the sabayon that keeps for a few seconds (this is called soft peak stage).
Add a teaspoon of orange zest to the strawberries, and then pour the sabayon over the fruit. Using a kitchen blowtorch, carefully caramelise the top of the dessert.
Sparkling Wine or MCC complements this dish.
To shop from a selection of South Africa’s best wines, go to wineofthemonth.co.za
Photography Danie Nel. Recipe by Reuben Riffel